Korean Condensed Milk Bread

Korean Condensed Milk Bread. Keep oven preheated to 350°f. Warm milk to lukewarm (38c).

Jane's Corner 日式炼乳奶油面包(Japanese Condensed Milk Bread) Condensed milk
Jane's Corner 日式炼乳奶油面包(Japanese Condensed Milk Bread) Condensed milk from www.pinterest.com

Give a gentle mix and add the dry ingredients starting with sugar, yeast, flour, milk powder and salt (image 1). Then all together to form a dough. Combine to form a shaggy mass of dough (image 2).

Prepare The Korean Garlic Bun.


Egg wash (1 egg + 1 tbsp water), optional 4 tablespoons unsalted butter, melted. Add the flour and salt.

In A Large Mixing Bowl, Stir Together 1 Teaspoon Of The Sugar, The Warm Milk, And The Yeast.


Condensed milk) until it’s sufficiently soaked and still holds its form. If using a mixer, it. Add milk to a small bowl.

Use A Spatula To Mix It Until Got Smooth And The Sugar Dissolved.


Transfer to your worktop and knead for 5 mins. While rolls cool, make cream cheese filling. Combine to form a shaggy mass of dough (image 2).

In A Bowl, Add Softened Cream Cheese And Beat With An Electric Mixer Until Creamy.


For the creame cheese mixture, mix chream cheese and sugar. In a large mixing bowl, combine warm water, yeast, and sugar. 250ml (1 cup) milk, room temp.

Mix With A Kitchen Aid Mixer On 2 Minutes Till Its Combined.


Pour milk, add egg, sugar, condensed milk and yeast in a bowl. Stir in the salt and continuing adding flour until a soft dough begins to form. Add flour and mix well to combine with a wooden spoon.

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